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Vegan Mac and Cheese
Vegan Mac and Cheese
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulge in our dairy-free vegan mac and cheese recipe, boasting a lusciously creamy texture from wholesome ingredients like potato, carrot, and nutritional yeast. Easy peasy, and just as satisfying as the classic boxed version!
Ingredients:
  • 1/2 cup raw cashew pieces
  • 1 cup boiling water
  • 8 ounces Yukon gold potatoes (about 2 medium), peeled and diced into 3/4-inch pieces
  • 1 medium carrot, peeled and diced into 1/2-inch pieces (1/3 to 1/2 cup)
  • 1 cup water
  • Salt, for the pasta water
  • 1/4 cup nutritional yeast flakes
  • 1 tablespoon miso
  • 1 tablespoon neutral oil or mild olive oil
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground turmeric
  • 1/8 teaspoon cayenne pepper
  • 1 pound macaroni or your favorite pasta
Instructions:
  • Prepare the cashews: Place them in a heatproof bowl and cover them with 1 cup of boiling water. Let them sit.
  • Prepare the potatoes and carrot: Combine diced potatoes and carrots in a medium saucepan. Add 1 cup water, or enough to just cover the vegetables. Cover and bring to a boil over medium-high heat. Simmer gently, covered, until the potatoes are tender, about 10 minutes.
  • Blend the potatoes, carrots, and cooking liquid in a blender. Add cashews, 1/4 cup of soaking water, nutritional yeast, miso, oil, vinegar, garlic powder, turmeric, and cayenne. Purée for about 1 minute until creamy. Adjust consistency with more soaking water if needed.
  • Prepare the pasta: In a large pot, bring salted water to a boil. Add the macaroni and cook until al dente following package instructions. Save 1/2 cup of pasta cooking water. Drain the pasta and return it to the pot.
  • Combine the sauce with the macaroni in a pot and stir well. Use the reserved 1/2 cup pasta cooking water to rinse the blender and pour any remaining sauce into the pot.
  • Adjust seasonings to your taste preference and serve immediately. Store any leftovers tightly covered in the refrigerator for up to 4 days. When reheating, add a few tablespoons of water to help smooth out the sauce. If you enjoyed the recipe, please consider leaving us a review below!

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